SOUS CHEF - ITALIAN SPECIALTY RESTAURANT

Sous Chef - Italian Specialty RestaurantReports to: Executive Sous Chef and Chef de cuisine  Responsibilities :Culinary Operations Support:·       Assist the Executive Chef and Executive Sous Chef in supervising and coordinating the galley team.·       Ensure smooth and efficient kitchen operations during meal service, maintaining high culinary standards.Food Preparation and Presentation:·       Oversee the preparation, cooking, and presentation of dishes, ensuring quality and consistency.·       Implement standardized recipes and plating guidelines to maintain a consistent guest experience.Team Management:·       Mentor and guide the kitchen staff, including chefs de partie and other team members.·       Foster teamwork and maintain a positive work environment to enhance productivity.Inventory Management:·       Assist in managing inventory levels and ordering supplies as needed.·       Minimize waste and maintain cost efficiency to meet budgetary guidelines.Health and Safety Compliance:·       Enforce strict adherence to food safety and sanitation standards, following local and international regulations.·       Conduct regular inspections to ensure cleanliness and hygiene in the galley.Collaboration and Communication:·       Work closely with other departments to ensure seamless coordination of dining experiences.·       Maintain open communication with the culinary team and other onboard staff. Profile:-       Previous experience as a Sous chef in high-class restaurant or 4/5 * hotel-       Must have extensive knowledge about authentic and traditional Italian cuisine-       Must have extensive knowledge about Italian seasoning and cooking method-       Proficiency in English (additional language are a plus)-       Ability to lift up 25 Kilograms Length of contract:6 months on / 2 months off